Coconut Cream Pie VI Recipe

Directions

In a large saucepan, combine sugar, cornstarch, and salt. Mix well, then slowly whisk in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
Stir butter or margarine and vanilla extract into mixture. Add shredded coconut and mix thoroughly. Pour immediately into pie shell. Chill at least 2 hours before serving. Garnish with whipped cream.

Reviews (75)

cookingmama

Nov. 10, 2003

"This is a great coconut CUSTARD pie....but maybe I am missing something.....but a Coconut CREAM pie is different. We enjoyed this, but I was looking for the cream pie, not the custard. Just an fyi......." See more."

Naxxramas

Dec. 26, 2008

"This was a pretty good coconut cream pie recipe. I followed the recipe as it was written with the exception of two things: putting toasted coconut on top, and adding a little bit of water to the corns..." See moretarch (then thoroughly mixing the cornstarch and water together to prevent lumps from forming). There are a few things that I would change to make this recipe a 5 star recipe: -Use twice as much cornstarch -Use twice as much coconut inside of the pie to give the pie a better coconut flavor. -Cut the Vanilla down to two teaspoons. In my opinion, four teaspoons gave the pie too much vanilla flavor. -Put between one and two cups of toasted coconut on top of the whipped cream. The toasted coconut on the top makes the pie complete. Again, I think that this is a good pie without those changes, but it would be a spectacular pie with those changes. Thank you :)"

JKSTARKS

Jul. 23, 2006

"This pie was wonderful. I asked my husband to rate it on a scale of 1 to 10 and he gave it a 10. He's very picky and said this pie tastes just like any bakery. I didn't change a thing to the recipe bu..." See moret do make sure you have a deep dish pie crust because my filling filled the entire crust. A keeper recipe in my family!"

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